Kumquat and roasted Brussels sprout salad with avocado dressing

Step 1/4

• 75 g kumquats
• 200 g Brussels sprouts
• 60 g baby spinach

• oven
• cutting board
• knife
• salad spinner

Preheat oven to 180°C/350°F. Remove outer leaves from Brussel sprouts, then halve. Slice kumquats and remove any large seeds. Wash the baby spinach leaves and let dry.

Step 2/4

• ½ tsp salt
• 1 tbsp olive oil
• 15 g sunflower seeds

• 2 baking sheets

Meanwhile, to make the dressing, halve avocado, and scoop out into a liquid measuring cup. Add crème fraiche, Worcester sauce, balsamic vinegar, honey, salt, pepper, olive oil, and a little water. Blend until smooth using an immersion blender.

Step 3/4

• ½ avocado
• 1 tbsp crème fraîche
• ½ tsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tsp honey
• salt
• pepper

• liquid measuring cup
• immersion blender

Transfer Brussel sprouts to a baking sheet, season with salt, add olive oil, toss well, and roast in preheated oven for approx. 20 min. at 180°C/350°F. Place sunflower seeds on another baking sheet and toast in the oven, in the rack beneath the Brussel sprouts for approx. 10 min.

Step 4/4

• 10 g basil
• 35 g feta cheese
• ½ tsp nigella seeds

Add spinach to a large serving bowl along with the roasted Brussel sprouts. Add avocado dressing and toss well. Top the salad with kumquats, crumble in the feta cheese, then add basil leaves, toasted sunflower seeds and nigella seeds. Toss again before serving. Enjoy!

Enjoy your meal!